Mini Fruit Tart Cheesecakes

Mini Fruit Tart Cheesecakes – I love cheesecake in any and all forms, but I especially love mini cheesecakes. Mini everything is better, don’t you think?

These Mini Fruit Tart Cheesecakes are made perfectly using PHILADELPHIA cream cheese, and they’re the perfect end to any special meal. (Or a random Monday lunch. Cheesecake is good anytime!)

I think I could live on cheesecake, especially these fruit tart cheesecakes. I mean, they have almost all the food groups:

Dairy, from the cream cheese.

Protein, from the cream cheese.

Fiber and wheat, from the graham crackers.

Fruit, from the topping.

Cheesecake is, like, the perfect dessert. How many other desserts can tout that many food groups all in one small little package?

Now, as much as I’d like to eat nothing but cheesecake forever and ever, I know I need to eat real food too. (Boo!)

But, thankfully, cheesecake makes a great dessert. And these fruit tart cheesecakes make a great showpiece for any dessert, any time. Say…for Easter. It’s this weekend, y’all.

{Um, how did that happen? A few weeks ago we were all complaining about how far away Easter was. Now it’s here???!!!}

If you’re planning a brunch or a dinner for Easter, these Mini Fruit Tart Cheesecakes are the perfect dessert to serve.

Lunchtime or dinnertime, you have to have dessert, right? No matter what you’re serving, these cheesecakes are the perfect compliment. The fresh fruit topping is a light and perfect way to end any meal.

When you’re making cheesecake, it’s important to use the best ingredients. I love using PHILADELPHIA cream cheese, because it’s the best.

PHILADELPHIA uses fresh local milk and real cream to make their cream cheese. It’s made without preservatives, and it’s farm to fridge in just 6 days. They make sure to use real ingredients instead of a bunch you can’t pronounce, so you know what you’re getting.

There are many times when I say generic doesn’t matter when it comes to ingredients, but cream cheese is one of the things I recommend using name brand. I grew up on PHILADELPHIA, and it’s the product I love to use most! (Which is why I’m so excited to be one of their brand ambassadors this year. You should be excited too – more cheesecake recipes!)

One tip for making perfect cheesecakes (mini or regular sized): make sure all your ingredients are room temperature. That’s imperative for avoiding lumps. Take your cream cheese, your sour cream, and your eggs out of the refrigerator well ahead of time, especially if you’re using a hand mixer. I love using my stand mixer because it’s best for getting out lumps, but a hand mixer works too, as long as everything is room temperature.

I especially love how pretty these Mini Fruit Tart Cheesecakes are.

Seriously, I don’t think I can wait until Easter. I need one for lunch. Or maybe two…

For the Topping:

Instructions

Preheat oven to 350°F. Line 12 muffin cup holes with liners.

Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner. (I find that using a small shot glass or similar object can help pack the crusts easily.)

Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until (mostly) no lumps remain. You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks. (Room temperature ingredients are a must to avoid lumps, believe me!)

Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.

To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.

Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. (The fruit is best added the same day as serving.) The fruit won’t stick to the cheesecake - it’s more of just a topping.

Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.

I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments. Read my disclosure page for more information.